Angela Seel’s Pineapple Rhubarb Pie

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Who: McLean County Master Gardeners
Cost: $10.50 includes shipping
Details: soft-backed, comb bound
Pages of recipes: 120
Send checks to: Lucy Kelley,
24134 Dameron Road, Lexington, IL 61753
or call 309-310-9280

Angela Seel’s Pineapple Rhubarb Pie


  • 3 C. rhubarb cut into 1/2-inch pieces
  • 1-1/4 C. granulated sugar
  • 2 T. butter (cut into small bits)
  • 1 8-3/4 oz. can crushed pineapple undrained
  • 1/3 C. all purpose flour
  • dash Salt
  • 1 single unbaked refrigerated pie crust


  • Mix the rhubarb and the canned crushed pineapple.
  • Combine the sugar, flour and a dash of salt and toss with the fruit mixture.
  • Pour into the pastry lined pie plate.
  • Dot the top with butter.
  • Bake at 400 degrees for 40 minutes.